Creamy Herbed Polenta Bowls with Roasted Vegetables

• 1 lb Brussels sprouts (trimmed and quartered)
• 8 oz white or cremini mushrooms (halved)
• 2 tbsp olive oil
• Salt and pepper (to taste)
• 4 cup water
• 1 cup polenta (I like Bob's Red Mill Organic Corn Grits Polenta)
• ¾ cup shredded Parmesan cheese (divided)
• ¼ cup roughly chopped fresh sage (rosemary or a combination of the two)

Instructions

1. Preheat oven to 400ºF.
2. Toss the Brussels sprouts and mushrooms with the olive oil, salt, and pepper on a rimmed baking sheet lined with parchment. Bake for about 20 minutes, or until the juices from the mushrooms have evaporated and the Brussels sprouts are tender.
3. While the sprouts and mushrooms are in the oven, bring water to a boil in a large pot with high sides. Reduce heat to low and slowly whisk in the polenta; stir continuously until the polenta is thick and creamy, about 10 minutes. Remove from heat and stir in 1/2 cup of Parmesan, herbs, and salt and pepper to taste.
4. Divide the polenta into bowls and top each with the roasted vegetables and 1 tablespoon of cheese.